Accessories: salt, chicken essence 1g, sugar 6g, cooking wine 8g, egg 1g, peanut oil 30g, and pepper powder1g.
1. First, after removing the internal organs of Spanish mackerel, cut the fish fillets from the tail of Spanish mackerel with a knife, as shown in the figure.
2. Then cut all the way to the top of the fish belly, remove the head, and cut the fish from the other side of the Spanish mackerel in the same way, as shown in the figure.
3. Slice the sliced Spanish mackerel and slice the fish with a knife, as shown in the figure.
4. Slice all the Spanish mackerel meat, as shown in the figure.
5. Chop Spanish mackerel with a knife. Chop the Spanish mackerel like this, as shown in the figure.
6. Put the minced Spanish mackerel meat into a larger pot, add chicken essence and sugar, cooking wine, pepper powder and an egg, as shown in the figure.
7. Beat the fish stuffing clockwise with chopsticks and add the right amount of water several times. Because the freshness of Spanish mackerel is different, I added 120g of clean water, as shown in the figure.
8. When the fish stuffing reaches this level, jiaozi tastes best, as shown in the figure.
9. At this time, add appropriate amount of salt to taste, and then stir clockwise, as shown in the figure.
10, stir the fish stuffing and add peanut oil, as shown in the figure.
1 1. Continue to stir clockwise until the fish stuffing is chopped, as shown in the figure.
12. After picking and cleaning leeks, chop them with a knife and cut off the roots of leeks.
13, put the chopped leek into the stirred fish stuffing.
14, mix all the materials evenly.